Super green Spanish salad | Ensalada Verde Española | Spanish Food

mixed greens

🥗Healthier: kale

💰Cheaper: iceberg lettuce

Kale adds nutrients while iceberg is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is a cost-effective substitute.

avocado

💰Cheaper: mashed peas

Mashed peas can mimic the creaminess of avocado at a lower cost.

Snap the hard part of the stocks from the asparagus until it breaks at the tender point.

Peel the courgette into thin slices using a peeler.

Cut the purple coarse lettuce leaves in half lengthways.

Place a pot over high heat, fill with water, and bring to a boil. Season with salt.

Add green asparagus to the boiling water and cook for 1 minute, then add the manjitu and cook for another minute.

Cool the asparagus and manjitu in icy water.

Plate the salad by alternating layers of purple lettuce, courgette, asparagus, and manjitu.

Smash half a garlic clove with the side of the plate and finely chop it.

In a bowl, combine the chopped garlic, flake salt, cherry vinegar, and dijon mustard. Mix well.

Drizzle extra virgin olive oil into the mixture while whisking with a spoon or fork until it emulsifies into a silky dressing.

Drizzle the dressing over the plated salad and toss if desired, though it may not look as pretty.

Crumble lapidal blue cheese over the salad.

Equipment Needed

Spice Level:

Dietary